Pressed Pastrami and Slaw Sandwich

Squashed PB&J? Bad news. But our grown-up sandwich tastes better pressed, making it perfect for tossing in a cooler or beach bag. Here are the secrets to mastering the art of the smush.

Ingredients

1/2cup mayonnaise

1/4cup spicy brown mustard

1 13 -16 -ounce loaf ciabatta bread

2 tablespoons cider vinegar

1 tablespoon honey

1 tablespoon snipped fresh dillweed

1 teaspoon caraway seeds, finely crushed

5 cups purchased shredded cabbage with carrot (coleslaw mix)

1/2cup thinly sliced green onions

12 ounces thinly sliced cooked pastrami or salami

6 slices Muenster cheese

Directions

In a small bowl combine mayonnaise and mustard. In a large bowl stir together vinegar, honey, dill, and caraway seeds until honey is dissolved. Add coleslaw mix and green onions; toss well to coat. Add half of the mayonnaise mixture to the coleslaw mixture; toss well to combine; set aside.

Wrap the whole loaf tightly in plastic wrap. Place sandwich on a baking sheet in the refrigerator. Place a 13x9x2-inch baking pan on top of sandwich. Add 5 to 6 unopened cans of food to the pan to press down the sandwich. Chill for at least 4 hours or up to 24 hours before serving. Use a sharp serrated knife to cut sandwich crosswise into six portions.